Recently, I was thrilled to find a great new (to me) blog called The Austerity Kitchen. Then I was bummed to find out that it was no longer publishing new material. I hate it when that happens! Thankfully, the authors posted a fabulous vintage oat muffin recipe before they moved on to greener pastures, and that same oat muffin recipe has since become my go-to muffin recipe.
There were two things I loved about The Austerity Kitchen: one, that it had vintage recipes; two, that those recipes came from times and places when certain foods were scarce and home chefs learned how to make do. My kind of recipes! I love that previous generations - who knew little about food sensitivities and allergies - can teach our generation about gluten(or wheat)-free and vegan cooking. Even if they were neither gluten-free nor vegan. Yup. Totally cool.
I did have to slightly adapt the recipe to make it completely vegan, replacing the egg with flax gel. In fact, this recipe is actually quite sturdy, and I’ve replaced both the egg and the fats with fruit or vegetable purees (banana, pumpkin, sweet potato, etc.) and it still turns out fabulous. Unlike most wheat-free vegan baked goods, they aren’t very crumbly. More crumbly, I suppose, then wheat-based muffins bound with egg, but not as crumbly as your typical wheat-free vegan product. I’ve also used all different kinds of sweeteners (molasses, honey, unrefined sugar) with equal success.
Here’s the basic recipe, with some suggested adaptations that have worked for me.
Wheat-Free Vegan Oat Muffins
Ingredients
- 2.5 cups oat flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 1 cup rice milk (or any milk)
- 1 egg (or egg replacer, or 1/4 cup pureed fruit such as banana, pumpkin or sweet potato)
- 2 TBSP molasses (or honey, or unrefined sugar)
- 1 TBSP melted palm shortening (or coconut oil, or olive oil, or melted butter)
Instructions
- Whisk together the dry ingredients. Stir in the liquid ingredients. Evenly divide the dough into 9 portions in a greased muffin tin. Bake for 25 minutes at 350F.
- *Egg Replacer: 1 TBSP flax or chia meal combined with 3 TBSP hot water
Don’t you love those super QUICK instructions? They take almost half an hour to bake, but the mixing up time is minimal.
These are some of the EASY-est wheat-free vegan muffins I’ve had the privilege of trying. Hence they have become my favorite!
Oat flour is an excellent and CHEAP replacement for what flour if you have allergies or sensitivities. It can be gluten-free if you have gluten-free oats. But don’t waste money on store-bought oat flour: just grind old-fashioned oats 1/2 cup at a time in your coffee grinder, or dump the whole lot in your food processor.
These are very HEALTHY with lots of good fiber, minimal (and healthy) sweeteners, and extra vitamins from the fruits and vegetables (if you use them).
Do you have a go-to muffin recipe?
Anne, those look AWESOME! Almost like Bran Muffins. *Drool*
Stacy Makes Cents recently posted..7 Things I’m Doing Differently This Pregnancy
But much more delicious. LOL!
Ooh looks yummy! That pictures with the butter is making my mouth water lol! Thanks!!
Jami Leigh recently posted..Freezer Cooking Resources
Anything with butter makes my mouth water
Yummy kind of recipe..Thanks for sharing with us..
tinafreysd recently posted..Natural Home Remedies for Cystic Acne
Making these right now! I am loving using oat flour for GF recipes!
You’ve totally inspired me to use oat flour! I’ve recently found (after eliminating from my diet then re-introducing) that I have a sensitivity to wheat. So I’m interested to see which of my recipes I could substitute oat flour.
Athena recently posted..Healthy School Lunches - Spring Edition
Yes, oat flour is a great substitute for wheat! It doesn’t work for every kind of recipe, but I’ve had good success with muffins and pancakes. Others have used it successfully in cakes and breads. In cookies, I think it needs some additional flours. But in general, it’s a very good substitute.
Your muffins look wonderful. I really like oats in muffins. It’s great you were able to make these vegan too.
Absolutely gorgeous recipe!
Thank you for sharing your recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.
Be Well,
-Amber & AFW Hostesses
I love baking with oat flour. Your muffins look wonderful!
Alea @ Premeditated Leftovers recently posted..Cookies and Cream Bark
Delicious and healthy muffin with oats flour, I love that grain. Thanks for sharing with Hearth and Soul blog hop.
Swathi recently posted..Semiya upma/ Vermicelli noodles cooked with Vegetables and Spices
Quick question, if I use butter, egg and cows milk, they won’t be vegan anymore, correct? Is vegan no butter, eggs, cheese, animal milk on top of vegetarian restrictions? If I make these, I want to properly name them is all for the other ladies possible diet restrictions. Also, is wheat free similar to gluten free, or do these have gluten? New to all this stuff, sorry
Yes, vegan means no animal products whatsoever. Oats technically don’t have gluten, but they are often cross-contaminated with wheat gluten, so unless the oats you use specify they are “gluten-free” then they are not. Some gluten-free folks use regular oats anyway, but most choose to avoid them. Wheat-free only means that it’s free of wheat, not necessarily free of gluten. My son is allergic to proteins in wheat besides gluten, so we don’t avoid gluten with him. I hope that helps!
Saw this recipe and made these right away. I changed a couple of things a bit, but kept them vegan. They are sooooo good! Thanks for the inspiration!
Glad you enjoyed them, Elle! I love this recipe.
These were great! Like a sweetish bread, they were great with jam or cheese!
I’ve tried these 3 times now…the first time my dough was more like batter…idk how i messed that up i must have not been focusing at all. BUT it didn’t matter because they were DELISH. So they are flexible for ingredients and error lol. I use 2% milk instead of rice milk and agave nectar instead of molasses( I randomly had no honey in the house) and extra-virgin olive oil. I love this and thanks bunches for sharing!
It is an incredibly flexible recipe! I do weird things to it all the time and it still turns out, lol
I love these muffins.
This recipe is looks awesome!! Do the muffins come out more savory than sweet? Because I want to add Dark chocolate chips and grated zucchini, but wasn’t sure if I should add more agave nectar? Thank you!!
Hi Taylor! These muffins aren’t super-sweet, but they’re not savory either. I think dark chocolate chips and zucchini would be great! You can always add more sweetener if you think it needs it, but I find they’re perfect with the amount listed here.